1Start by preparing the spice blend: combine four tablespoons of chili powder, two tablespoons of paprika, half a teaspoon of dried Mexican oregano, two teaspoons of ground cumin, one teaspoon of cayenne, one tablespoon of salt, and one teaspoon of black pepper.
2Start by preparing the spice blend: combine four tablespoons of chili powder, two tablespoons of paprika, half a teaspoon of dried Mexican oregano, two teaspoons of ground cumin, one teaspoon of cayenne, one tablespoon of salt, and one teaspoon of black pepper.
3Start by preparing the spice blend: combine four tablespoons of chili powder, two tablespoons of paprika, half a teaspoon of dried Mexican oregano, two teaspoons of ground cumin, one teaspoon of cayenne, one tablespoon of salt, and one teaspoon of black pepper.
4Add 32 ounces of beef broth to the slow cooker.
5Add 32 ounces of beef broth to the slow cooker.
6Add 32 ounces of beef broth to the slow cooker.
7In a pan, brown one pound of ground beef, breaking it up as it cooks.
8In a pan, brown one pound of ground beef, breaking it up as it cooks.
9In a pan, brown one pound of ground beef, breaking it up as it cooks.
10Turn the pan on high to sear the ground beef.
11Turn the pan on high to sear the ground beef.
12Turn the pan on high to sear the ground beef.
13Dump the browned ground beef into the crock pot.
14Dump the browned ground beef into the crock pot.
15Dump the browned ground beef into the crock pot.
16Add a little avocado oil to the pan and lightly sauté half an onion.
17Add a little avocado oil to the pan and lightly sauté half an onion.
18Add a little avocado oil to the pan and lightly sauté half an onion.
19Slice the bell pepper thinly and add it to the pan with the onion.
20Slice the bell pepper thinly and add it to the pan with the onion.
21Slice the bell pepper thinly and add it to the pan with the onion.
22Add five garlic cloves to the pan.
23Add five garlic cloves to the pan.
24Add five garlic cloves to the pan.
25Add a tomato to the pan to create more liquid.
26Add a tomato to the pan to create more liquid.
27Add a tomato to the pan to create more liquid.
28Add a quarter cup of tomato paste to the pan.
29Add a quarter cup of tomato paste to the pan.
30Add a quarter cup of tomato paste to the pan.
31Add two tablespoons of Worcestershire sauce to the pan.
32Add two tablespoons of Worcestershire sauce to the pan.
33Add two tablespoons of Worcestershire sauce to the pan.
34Add one tablespoon of beef bouillon to the pan.
35Add one tablespoon of beef bouillon to the pan.
36Add one tablespoon of beef bouillon to the pan.
37Put the sautéed veggies into the crock pot.
38Put the sautéed veggies into the crock pot.
39Put the sautéed veggies into the crock pot.
40Add the prepared spice blend to the chili in the crock pot.
41Add the prepared spice blend to the chili in the crock pot.
42Add the prepared spice blend to the chili in the crock pot.
43Allow the chili to cook for three and a half hours.
44Allow the chili to cook for three and a half hours.
45Allow the chili to cook for three and a half hours.
46Prepare the thickener by adding about a quarter cup of water to two tablespoons of masa corn flour and whisking it until well blended.
47Prepare the thickener by adding about a quarter cup of water to two tablespoons of masa corn flour and whisking it until well blended.
48Prepare the thickener by adding about a quarter cup of water to two tablespoons of masa corn flour and whisking it until well blended.
49Add the whisked thickener to the chili.
50Add the whisked thickener to the chili.
51Add the whisked thickener to the chili.
52Optionally, add pinto beans to the chili and mix well.
53Optionally, add pinto beans to the chili and mix well.
54Optionally, add pinto beans to the chili and mix well.
55Serve the chili, with or without beans.
56Serve the chili, with or without beans.
57Serve the chili, with or without beans.
Ingredients
4 tbsp chili powder
4 tbsp chili powder
4 tbsp chili powder
2 tbsp paprika
2 tbsp paprika
2 tbsp paprika
0.5 tsp dried Mexican oregano
0.5 tsp dried Mexican oregano
0.5 tsp dried Mexican oregano
2 tsp ground cumin
2 tsp ground cumin
2 tsp ground cumin
1 tsp cayenne
1 tsp cayenne
1 tsp cayenne
1 tbsp salt
1 tbsp salt
1 tbsp salt
1 tsp black pepper
1 tsp black pepper
1 tsp black pepper
32 ounces beef broth
32 ounces beef broth
32 ounces beef broth
1 pound ground beef
1 pound ground beef
1 pound ground beef
0.5 onion
0.5 onion
0.5 onion
a little bit avocado oil
a little bit avocado oil
a little bit avocado oil
bell pepper
bell pepper
bell pepper
5 garlic cloves
5 garlic cloves
5 garlic cloves
tomato
tomato
tomato
0.25 cup tomato paste
0.25 cup tomato paste
0.25 cup tomato paste
2 tbsp Worcestershire sauce
2 tbsp Worcestershire sauce
2 tbsp Worcestershire sauce
1 tbsp beef bouillon
1 tbsp beef bouillon
1 tbsp beef bouillon
2 tbsp flour
2 tbsp flour
2 tbsp flour
0.25 cup water
0.25 cup water
0.25 cup water
2 tbsp masa corn flour
2 tbsp masa corn flour
2 tbsp masa corn flour
pinto beans
pinto beans
pinto beans
Equipment
slow cookerpancrock potwhisk
Tips
When buying ground beef, ask for 80/20 chuck for chili.
When using tomatoes, remove the stem.
Whisk thickener (masa corn flour) with liquid before adding to chili to ensure it's well blended.